Quinoa-Crumbed Salmon With Carrots
Recipe: #31372
February 03, 2019
Categories: Salmon, Quinoa, Carrot Sunday Dinner, Oven Bake, No Eggs, Non-Dairy, Salmon Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (456.1 g)
- Calories 491.3
- Total Fat - 19.1 g
- Saturated Fat - 3.5 g
- Cholesterol - 105.9 mg
- Sodium - 359.3 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 6.9 g
- Sugars - 17.1 g
- Protein - 46 g
- Calcium - 102.2 mg
- Iron - 2.1 mg
- Vitamin C - 19.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 240°C (475°F).
Step 2
Place the carrots, orange juice, salt, pepper and 1 tablespoon of the honey on a large oven tray and cover with aluminium foil and cook for 10 minutes and then remove the foil and set aside.
Step 3
Brush the salmon with the remaining honey and press into the quinoa to coat and sprinkle with the paprika and then place the salmon on top of the carrots, drizzle over the oil and cook for 7–9 minutes or until the salmon is just cooked through.
Step 4
Divide between plates and serve with the salad
Tips
No special items needed.
0 Reviews
You'll Also Love
